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논문 기본정보

Effect of Temperature on the Extraction of #x03B2;-Glucan from Different Jeju Barley Varieties

논문 개요

기관명, 저널명, ISSN, ISBN 으로 구성된 논문 개요 표입니다.
기관명 NDSL
저널명 한국식품과학회지
ISSN 0367-6293,
ISBN

논문저자 및 소속기관 정보

저자, 소속기관, 출판인, 간행물 번호, 발행연도, 초록, 원문UR, 첨부파일 순으로 구성된 논문저자 및 소속기관 정보표입니다
저자(한글) Kim, Hyo Jin,Kim, Hyun Jung
저자(영문)
소속기관
소속기관(영문)
출판인
간행물 번호
발행연도 2016-01-01
초록 The effect of different temperatures (45, 55, 65, and $75^{ circ}C$ ) on the extraction of ${ beta}$ -glucan and the properties of extracted ${ beta}$ -glucan were investigated with four different varieties of barley. Jeju naked barley, blue barley, beer barley, and black barley contained 6.85, 5.13, 3.58, and 4.16% of ${ beta}$ -glucan, respectively. ${ beta}$ -glucan in barley was extracted in the range of 64.88 to 93.84% depending on the extraction temperature and barley variety. The ${ beta}$ -glucans in Jeju naked barley, Jeju blue barley, and black barley were optimally extracted at $65^{ circ}C$ for 3 h and Jeju beer barley at $75^{ circ}C$ . The extracted ${ beta}$ -glucan resolubilized to 43.48-81.73% and the ratio of ${ beta}(1{ rightarrow}3)$ to ${ beta}(1{ rightarrow}4)$ linkage was in the range of 1:3.8-5.8. These results suggest that purification and properties of ${ beta}$ -glucan depend not only on the water extraction temperature, but also on the barley variety.
원문URL http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=03553784&target=NART&cn=JAKO201620341075019
첨부파일

추가정보

과학기술표준분류, ICT 기술분류,DDC 분류,주제어 (키워드) 순으로 구성된 추가정보표입니다
과학기술표준분류
ICT 기술분류
DDC 분류
주제어 (키워드) barley, lt,TEX gt,${ beta}$ lt,/TEX gt,-glucan,resolubility, lt,TEX gt,${ beta}(1{ rightarrow}3):{ beta}(1{ rightarrow}4)$ lt,/TEX gt,linkage,water extraction